Selene Restaurant

Selene Restaurant in Pyrgos village occupies a position at the centre of Santorini's contemporary dining identity, having pioneered the farm-to-table movement on the island and established the case for Cycladic cuisine as a serious culinary tradition rather than a backdrop for sunset views. The restaurant is housed in a restored Venetian mansion in the hilltop village of Pyrgos—inland from the tourist-dense caldera cliff—where the elevation provides views across Santorini's volcanic landscape toward the sea without competing with the Oia-Fira tourist corridors for attention. The kitchen works with local producers, some exclusively contracted to Selene, to source the island's distinctive ingredients: yellow split pea (fava), Santorini cherry tomatoes, white aubergine, and capers grown on volcanic soil. Fava is transformed from a humble taverna staple into an elegant presentation with octopus or sea urchin; Santorini veal—reared on the island's sparse grazing—appears in preparations that respect the distinct texture of the meat. The wine cellar beneath the building holds an extraordinary concentration of Santorini Assyrtiko from multiple vintages and producers, overseen by a sommelier who treats the island's volcanic whites with scholarly seriousness. The tasting menu is the recommended format; à la carte dining is available. Reservations are essential and the restaurant operates seasonally, typically April through October.